ABOUT DECANTERS

For Young Reds

Ideal decanters for young wines must ensure that a significant surface area of the wine is in contact with the air, and so are either of a "flattened" shape with a broad base, or horizontal, of "Duck" style.

For Aged Reds

Aged wine is both delicate and fragile by nature. It must be decanted carefully making sure it is poured slowly down the neck of the decanter, to ensure very slight oxygenation. This will gently deliver its aromas, already at their peak.

Decanters for older red wines are generally taller in shape with a long neck The narrowness of the neck allows air flow to be regulated thus gently awakening the aromas. Based is softly rounded. A Decanter Stopper is also frequently used with decanters for Aged Reds.

For White Wine

White wines' aromas are both subtle and ephemeral, reluctant to reveal themselves.The aim of oxygenating a white wine is both to release its aromas by oxygenating the molecules, and also to protect them from evaporating too rapidly.

White wine decanters are available in two different designs. One design comes slim and tall with an oblong base and a long narrow neck which limits the air circulation and slows the dissipation of aromas. The second design is made round, with sides that can be plunged into an ice bucket and cooled at frequent intervals.